Method for preparing dehydrated fresh keeping jujube and its products

A fresh-keeping method, a technology of vacuum dehydration, applied in the fields of preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, food science, etc., which can solve the problems of short shelf life, inability to carry and eat anytime, anywhere, and intolerant of storage. , to achieve the effect of light weight

Inactive Publication Date: 2005-04-06
宋述孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the intensive harvesting period of jujube, which is not resistant to storage, it is quite difficult to eat fresh and delicious jujube in different places and in different seasons, especially in special occasions such as mountaineering, sailing, exploration, and military field operations.
And although the fresh-keeping jujube of prior art can suitably prolong the fresh-keeping time of jujube, all there is taste not ideal enough, nutritional labeling loss is big, storage condition is restricted, shelf-life is short, can not carry and eat anytime and anywhere and so on.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Fruit selection: remove the rotten winter jujube;

[0017] 2) Cleaning: the winter jujubes selected above were cleaned twice with running water, then put into a sodium hypochlorite solution with a concentration of 100ppm to disinfect for 5 minutes, and then cleaned with sterilized running water;

[0018] 3) pitting and processing; the above-mentioned cleaned winter jujubes are cut into two halves and pitted;

[0019] 4) Quick-freezing: Put the above-mentioned winter jujubes after de-pitting into a tray, and send them into a quick-freezing storehouse with a storage temperature of -25°C for quick-freezing, and quick-freeze for 14 hours, so that the internal temperature of each winter jujube reaches -20°C;

[0020] 5) Vacuum dehydration and drying; send the above-mentioned quick-frozen winter jujube to the vacuum drying bin for dehydration and drying, and the vacuum degree is controlled at 50Pa; the temperature of the heating plate in the drying bin is raised to 50°C wi...

Embodiment 2

[0023] 1) fruit selection: remove the rotten jujube;

[0024] 2) Cleaning: the above-mentioned selected jujubes were cleaned 2 times with running water, then put into a sodium hypochlorite solution with a concentration of 100 ppm to disinfect for 5 minutes, and then cleaned with sterilized running water;

[0025] 3) pitting and processing; the above-mentioned cleaned jujubes are pitted and processed into flakes;

[0026] 4) Quick-freezing: put the above-mentioned denuclearized and processed jujubes into a tray, and send them into a quick-freezing storehouse with a temperature of -40°C for quick-freezing, and quick-freeze for 8 hours, so that the internal temperature of each jujube reaches -35°C;

[0027] 5) Vacuum dehydration and drying; send the above-mentioned quick-frozen jujube to the vacuum drying bin for dehydration and drying, and the vacuum degree is controlled at 80Pa; the temperature of the heating plate in the drying bin is raised to 40°C within 1 hour, and kept for...

Embodiment 3

[0030] 1) Fruit selection: remove rotten jujubes;

[0031] 2) Cleaning: the jujubes selected above were cleaned twice with running water, then put into a sodium hypochlorite solution with a concentration of 100ppm to disinfect for 5 minutes, and then cleaned with sterilized running water;

[0032] 3) pitting and processing; the above-mentioned cleaned jujubes are cut into two halves and pitted;

[0033] 4) quick-freezing: put the above-mentioned jujubes after de-pitting into a tray, and send them into a quick-freezing warehouse with a storage temperature of -35°C for quick-freezing, and quick-freeze for 9 hours, so that the internal temperature of each jujube reaches -28°C;

[0034] 5) Vacuum dehydration and drying; the above-mentioned quick-frozen jujubes are sent to the vacuum drying bin for dehydration and drying, and the vacuum degree is controlled at 60Pa; the temperature of the heating plate in the drying bin is raised to 60°C within 0.5 hours, and kept for 4 hours, then...

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PUM

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Abstract

The invention discloses a method of keeping burs fresh dewatering. Its production step is: choose burs and wash them, put them to the sodium hypochlorite solution of 100PPM by weight and dip for 5 minutes to kill bacterium, then put them in the rinsing to be washed; through the work of enucleating, put them in the cooling house of -25-40 deg.C,cool them for 8-14 hours; then dry them in the drying house; pack them in the vacuum package. The invention can keep burs the original color and shape; taste is the same to the fresh; low weight and convenient to take, long term to keep, convenient to take and eat.

Description

technical field [0001] The invention relates to a fruit processing method, in particular to a fruit dehydration preservation method, in particular to a jujube dehydration preservation method. Background technique [0002] Jujube is rich in nutrition, especially winter jujube, which has a unique flavor and is always loved by people. However, due to the intensive harvesting period of jujube, which is not resistant to storage, it is quite difficult to eat fresh and delicious jujube in different places and in different seasons, especially in special occasions such as mountaineering, sailing, exploration, and military field operations. And although the fresh-keeping jujube of prior art can suitably prolong the fresh-keeping time of jujube, all there is taste not ideal enough, nutritional labeling loss is big, and storage condition is restricted, shelf-life is short, can not carry and eat whenever and wherever possible. Contents of the invention [0003] The object of the prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/04A23L19/00
Inventor 宋述孝
Owner 宋述孝
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